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November 2018

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Risotto with Cashew Nuts Marguerite Patten Recipe

Risotto with Cashew Nuts Marguerite Patten recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Risotto with Cashew Nuts Marguerite Patten recipe  PDF


1 lg Onion, peeled
1 Red pepper, deseeded
4 oz Mushrooms
2 tb Olive oil
10 oz Mi ed Basmati and wild rice
5 fl Dry white wine or e tra
water 20 fl Water
3 tb Mushroom ketchup
4 oz Frozen peas
Salt and black pepper 4 oz Cashew nuts
1 oz Parmesan cheese, grated
Finely chop the onion, dice the red pepper wipe and slice the mushrooms. Heat the oil in a pan, add the onion. Cook gently for 5 minutes then add the rice. Stir well to coat all the rice grains in the oil. Add the wine and water, or use all water, and bring the mi hzre to boiling point. Simmer for 15 minutes without covering the saucepan. Stir once then add the ketchup, red pepper, frozen peas and mushrooms, together with seasoning to taste. Check there is still some liquid left in the pan, if not add a little more water. Cover the saucepan and simmer for 15 minutes or until the rice is tender and all the e cess liquid has evaporated. Put in the cashew nuts and cheese and cover the pan. Stand off the heat for 5 minutes then serve with crusty French bread. Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

Risotto with Cashew Nuts Marguerite Patten recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
565 people have voted
Last Reviewed on 2018-11-21



Wednesday, Nov 21 2018 Download & Print Risotto with Cashew Nuts Marguerite Patten recipe  PDF   Easy Bread recipes RSS   Thumsb up

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